Description
A comforting Italian minestrone soup filled with fresh vegetables, savory broth, and pasta, perfect for any time of year.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 1 zucchini, diced
- 1 cup green beans, chopped
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 can (15 oz) cannellini beans, drained and rinsed
- 1 cup small pasta (like ditalini or elbow)
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh basil for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery, sautéing until softened—about 5-7 minutes.
- Stir in garlic and zucchini, cooking for an additional 2 minutes.
- Add the green beans, diced tomatoes, vegetable broth, cannellini beans, and oregano. Bring the mixture to a boil.
- Reduce to a simmer and add the pasta, cooking until the pasta is tender, roughly 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh basil if desired.
Notes
For a nutrient boost, consider adding leafy greens like spinach or kale. You can also freeze leftovers for quick meals later.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
Keywords: minestrone soup, Italian soup, vegetarian soup, healthy recipes, comfort food
